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1 spaghetti squash (about 2-1/2 pounds)
1 large onion, finely chopped
1 cup sugar
1 cup diced celery
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup vegetable oil
1/2 teaspoon salt
1. Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a 13-in.x9-in.x2-in. baking pan. Fill pan with hot water to a depth of 1/2 in.
2. Bake, uncovered, at 350F for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, seperating strands with a fork.
3. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate at least 2 hours.
4. Serve with a slotted spoon as a salad or as a relish with burgers and hot dogs.
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